Grilled Ratatouille Recipe

Name: Grilled Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick; 2 medium-size zucchini (about 6 ounces each), trimmed; Salt; 1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed; 1 large onion, sliced 1/2-inch thick; 4 to 5 tablespoons fruity extra virgin olive oil; 4 large cloves garlic, peeled and sliced; 1 pound ripe plum tomatoes, peeled and chopped fine; Freshly ground black pepper; 8 branches fresh thyme, leaves stripped off; 3 tablespoons minced fresh basil; Grated zest of 1/2 lemon; 2 tablespoons toasted pine nuts

Servings: persons

1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick
2 medium-size zucchini (about 6 ounces each), trimmed
Salt
1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed
1 large onion, sliced 1/2-inch thick
4 to 5 tablespoons fruity extra virgin olive oil
4 large cloves garlic, peeled and sliced
1 pound ripe plum tomatoes, peeled and chopped fine
Freshly ground black pepper
8 branches fresh thyme, leaves stripped off
3 tablespoons minced fresh basil
Grated zest of 1/2 lemon
2 tablespoons toasted pine nuts

1
Spread eggplant slices on large plastic cutting board.
2
Slice zucchini lengthwise 1/2-inch thick.
3
Spread on cutting board.
4
Dust vegetables with salt.
5
Set aside 30 minutes, turn, dust with salt again and set aside 30 minutes.
6
Rinse and pat dry.
7
Meantime, light grill to very hot.
8
(Vegetables can also be cooked under a broiler.)
9
Place pepper pieces skin side down on grill and grill until skin blackens.
10
Put in paper bag.
11
Place onion slices on grill and sear on both sides.
12
Remove and chop in 1/2-inch pieces.
13
Brush eggplant and zucchini with about 2 tablespoons oil.
14
Grill until seared.
15
Chop in 1/2-inch pieces.
16
Skin pepper and chop in 1/2-inch pieces.
17
Heat 2 tablespoons oil in large skillet or saute pan.
18
Add garlic and saute over medium heat until starting to color.
19
Add onion and pepper, and saute 5 minutes, stirring.
20
Add eggplant and zucchini; saute 5 minutes.
21
Add tomatoes, thyme leaves, half the basil and lemon zest.
22
Saute 5 minutes, stirring.
23
Season with salt and pepper.
24
Fold in pine nuts, remaining basil and additional oil, if desired.
25
Serve, or cool to room temperature.

1341

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium-size eggplant (about 1 pound), sliced 1/2-inch thick, 2 medium-size zucchini (about 6 ounces each), trimmed, Salt, 1 large red bell pepper, cut in eighths lengthwise, seeds and ribs removed, and more.

Yes, Grilled Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Ratatouille

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